Food Categories

Food Additives

Functional Classes

Glossary

Silicon dioxide, amorphous (551)

Synonyms: Silica

Functional Classes: Anticaking agent, Antifoaming agent, Carrier

Click here to search the FAO JECFA database for the specifications of additive(s) with INS No. 551

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GSFA Provisions for Silicon dioxide, amorphous

N°

Food Category

Max Level

Notes

14.1.5.0

Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa

GMP

321: For use in powdered mixes only.

N°

14.1.5.0

Food Category

Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa

Max Level

GMP

Notes

321: For use in powdered mixes only.

13.2.0.0

Complementary foods for infants and young children

2000 mg/kg

318: In dry cereal only.

65: As a result of carryover from nutrient preparations.

N°

13.2.0.0

Food Category

Complementary foods for infants and young children

Max Level

2000 mg/kg

Notes

318: In dry cereal only.

65: As a result of carryover from nutrient preparations.

01.8.2.0

Dried whey and whey products, excluding whey cheeses

10000 mg/kg

N°

01.8.2.0

Food Category

Dried whey and whey products, excluding whey cheeses

Max Level

10000 mg/kg

Notes

12.2.1.0

Herbs and spices

GMP

51: For use in herbs only.

534: For herbs use is limited to herbs that have been ground or processed into powder only.

N°

12.2.1.0

Food Category

Herbs and spices

Max Level

GMP

Notes

51: For use in herbs only.

534: For herbs use is limited to herbs that have been ground or processed into powder only.

11.1.2.0

Powdered sugar, powdered dextrose

15000 mg/kg

465: For products conforming to the Standard for Sugars (CXS 212-1999) as anticaking agents only: Calcium dihydrogen phosphate (INS 341(i)), calcium hydrogen phosphate (INS 341(ii)), tricalcium phosphate (INS 341(iii)), magnesium dihydrogen phosphate (INS 343(i)), magnesium hydrogen phosphate (INS 343(ii), trimagnesium phosphate (INS 343(iii)), magnesium carbonate (INS 504(i)), bone phosphate (INS 542), silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), and magnesium silicate, synthetic (INS 553(i)) singly or in combination but still within prescribed separate individual maximum levels.

56: Excluding products where starch is present.

N°

11.1.2.0

Food Category

Powdered sugar, powdered dextrose

Max Level

15000 mg/kg

Notes

01.6.2.1

Ripened cheese, includes rind

GMP

459: Except for use at 10,000 mg/kg, singly or in combination: silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)) and talc (INS 553(iii)) in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968), as anticaking agents only: silicates calculated as silicon dioxide.

461: For the surface treatment of sliced, cut, shredded or grated cheese for products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966) Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968) only as anticaking agents

502: Except for use in surface treatment of sliced, cut, shredded or grated cheese only for products conforming to the General Standard for Cheese (CXS 283-1978): silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)), talc (INS 553(iii)) and potassium silicate (INS 560) as anticaking agents at 10,000 mg/kg, as silicon dioxide, singly or in combination.

XS208: Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).

XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).

XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).

XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).

XS278: Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).

N°

01.6.2.1

Food Category

Ripened cheese, includes rind

Max Level

GMP

Notes

12.1.1.0

Salt

GMP

N°

12.1.1.0

Food Category

Salt

Max Level

GMP

Notes

12.1.2.0

Salt Substitutes

GMP

N°

12.1.2.0

Food Category

Salt Substitutes

Max Level

GMP

Notes

01.6.1.0

Unripened cheese

GMP

3: For use in surface treatment only.

488: Except for use in products conforming to the Group Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001): silicon dioxide, amorphous (INS 551), calcium silicate (INS 552), magnesium silicate, synthetic (INS 553(i)), talc (INS 553(iii)) and potassium silicate (INS 560), singly or in combination, as anticaking agents for the surface treatment of sliced, cut, shredded or grated cheese only, at 10,000 mg/kg as silicon dioxide.

XS273: Excluding products conforming to the Standard for Cottage Cheese (CXS 273-1968).

XS275: Excluding products conforming to the Standard for Cream Cheese (CXS 275-1973).

N°

01.6.1.0

Food Category

Unripened cheese

Max Level

GMP

Notes

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Note: Unless otherwise specified, food additive provisions apply to the food category indicated (e.g. Dairy), as well as to all subcategories of that category (e.g. Cheese, Ripened Cheese, etc.).

GSFA Table 3 Provisions

Silicon dioxide, amorphous is a food additive that is included in Table 3, and as such may be used in the following foods under the conditions of good manufacturing practices (GMP) as outlined in the Preamble of the Codex GSFA. Although not listed below, Silicon dioxide, amorphous could also be used in heat-treated butter milk of food category 01.1.1 and spices of food category 12.2.1.
Note that food categories listed in the Annex to Table 3 were excluded accordingly.

Silicon dioxide, amorphous is acceptable in foods conforming to the following commodity standards: CS 105-1981, CS 251-2006.

Silicon dioxide, amorphous is a: Anticaking agent, Antifoaming agent.
Any Anticaking agent listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981 (anticaking agents in dehydrated products only), CS 327-2017 (anticaking agents in ground cumin only).
Any Antifoaming agent listed in Table 3 can be acceptable for use in all products conforming to CS 256-2007.